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Vegetable Chowder

creative.chef's picture
Ingredients
  Butter 1 1⁄2 Tablespoon
  Minced onions 1 Cup (16 tbs)
  Red bell pepper 1 , diced
  Dried thyme 1⁄4 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Potatoes 2 , cubed
  Cold water 2 1⁄2 Cup (40 tbs)
  Frozen vegetable mix 5 Cup (80 tbs) (Normandy Blend)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

1. Melt butter in a soup pot over medium heat. Add onions, bell pepper and thyme. Cook, stirring occasionally, until vegetables are softened.
2. Add milk, potatoes and water. Bring to a boil, then reduce heat and simmer until the potatoes are almost tende

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1996 Calories from Fat 302

% Daily Value*

Total Fat 34 g52.4%

Saturated Fat 18.8 g94%

Trans Fat 0 g

Cholesterol 82.3 mg27.4%

Sodium 932.3 mg38.8%

Total Carbohydrates 361 g120.5%

Dietary Fiber 42.2 g168.7%

Sugars 26.3 g

Protein 46 g91.3%

Vitamin A 860.2% Vitamin C 531.8%

Calcium 67.9% Iron 70.7%

*Based on a 2000 Calorie diet

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Vegetable Chowder Recipe